1. Van Laack RL, Stevens SG, Stalder KJ. The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization. J Anim Sci 2001;79:392–7.
4. Meurens F, Summerfield A, Nauwynck H, Saif L, Gerdts V. The pig: a model for human infectious diseases. Trends Microbiol 2012;20:50–7.
6. Ma J, Ren J, Guo Y, et al. Genome-wide identification of quantitative trait loci for carcass composition and meat quality in a large-scale White Duro×Chinese Erhualian resource population. Anim Genet 2009;40:637–47.
9. Ros-Freixedes R, Gol S, Pena RN, et al. Genome-wide association study singles out
SCD and
LEPR as the two main loci influencing intramuscular fat content and fatty acid composition in Duroc pigs. PLoS One 2016;11:e0152496.
12. Chen W, Fang G, Wang S, Wang H, Zeng Y.
Longissimus lumborum muscle transcriptome analysis of Laiwu and Yorkshire pigs differing in intramuscular fat content. Genes Genomics 2017;39:759–66.
18. Wang JY, Luo YR, Fu WX, et al. Genome-wide association studies for hematological traits in swine. Anim Genet 2013;44:34–43.
20. Chen QM, Wang H, Zeng YQ, Chen W. Developmental changes and effect on intramuscular fat content of H-FABP and A-FABP mRNA expression in pigs. J Appl Genet 2013;54:119–23.
21. Bosch L, Tor M, Reixach J, Estany J. Age-related changes in intramuscular and subcutaneous fat content and fatty acid composition in growing pigs using longitudinal data. Meat Sci 2012;91:358–63.
23. Pearson TA, Manolio TA. How to interpret a genome-wide association study. JAMA 2008;299:1335–44.